Clean the radishes and slice them thinly.

Tuck the scallions and ginger into the bottom of a large jar.

Pack the radish slices in on top.

Combine the water, vinegar, agave, and salt in a saucepan and simmer until the salt is dissolved.

Pour the brine over the radishes, using a wooden spoon to help release any trapped air pockets.

Let the pickles cool to room temperature. Put a lid on the jar and put the jar into the fridge.

Once the pickles are cool, put a lid on the jar and slide it into the fridge. Let them hang for about 24 hours before digging in.